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I suggest housewives prepare very tasty lard at home using a method called dry salting. We will do the pickling with the addition of various spices and garlic. Let us immediately note for those who do not like garlic that, if desired, it can simply be excluded from the recipe, which, in principle, will not affect the quality of the pickling.

You can make more than just traditional homemade blood sausage from pork or beef blood. Try my simple homemade recipe to make delicious brawn from raw beef or pork blood.

Tallinn semi-smoked sausage - we are used to buying it in a store or at the market. But, the recipe and production technology of this pork and beef sausage are such that it can be prepared simply at your summer cottage or in your own home, provided that you have a home smokehouse.

Try making this smoky cold smoked sausage recipe at home. You will receive a tasty meat product that can be stored for a long time. This homemade sausage is made from natural products and is therefore very healthy. We can safely say that this is a delicacy that will decorate any table.

It is not at all necessary to buy dry-cured sausage in the store. I will probably surprise many housewives, but it will be very simple to prepare such a sausage at home from natural ingredients, following simple recommendations.

What could be tastier than aromatic and very tender smoked rabbit meat? Try to prepare a real delicacy using this simple, homemade recipe.

Homemade dry-cured sausage is delicious. After all, you know for sure that you put fresh products there and did not add harmful preservatives, flavor enhancers or dyes. An additional bonus of the recipe is that it is made from lean beef. Therefore, we prepare beef sausage at home and delight our loved ones.

Dry salting of lard in a jar can be done easily and quickly. To prepare, you only need fresh lard, salt and pepper. If you wish, you can also take a laurel leaf. And a bank, of course.

Preparing aromatic lard with garlic according to this simple homemade recipe will not take housewives more than half an hour. When preparing, the so-called dry salting of lard is used. You can check for yourself how simple and fast the process is. Just mark the time and start cooking.

Homemade raw smoked sausage made according to this recipe is distinguished by its high taste and long shelf life. The latter is achieved through cold smoking of the product. Pork and beef sausage gradually dries out and becomes a classic dry sausage. Therefore, it is good not only for serving on the holiday table, but also is irreplaceable on a hike or in the country. It makes delicious sandwiches for kids at school.

It is still not known exactly who invented blood sausage - entire nations are heatedly debating this topic. But we will leave their disputes and simply admit that bloodletting is tasty, healthy, and anyone who wants to cook it at home can do it.The main thing is to stock up on the necessary products that are included in the sausage, do not deviate from the recipe, get the hang of it a little and you will succeed.

You can prepare pork brawn after slaughtering a domestic boar or by purchasing all the necessary pork parts at the market. This meat product, if you put absolutely all the necessary ingredients into it and repeat the preparation specified in the recipe, will turn out very tasty.

A wonderful alternative to dry-salted lard is lard in brine. The salted product turns out more juicy, so even very hard lard is suitable for its preparation.

If you urgently need to prepare salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and affordable recipe, you will have a new delicious product on the table every time.

This recipe will help you pickle delicious, spicy and aromatic lard yourself.Boiled in onion skins and treated with red pepper and garlic, it will be spicy, surprisingly aromatic and beautiful in color. Using the recipe, you can now always easily and simply prepare a very tasty and original spicy snack.

For the bright holiday of Christ's Resurrection, housewives usually prepare a lot of all kinds of delicious homemade food in advance. I propose to prepare a very tasty pork and beef sausage according to my home recipe.

Salting lard is the first important step in preparing a delicious smoked product. The final result largely depends on how correctly and efficiently the salting is done. This recipe is for those who want to master home smoking, but do not know how to salt lard for smoking.

Lard boiled in brine is very tender. Eating it is simply a real pleasure - it melts in your mouth, you don’t even need to chew it. It is better to prepare such lard preparations in small portions so that the freshest product is always on the table, because then it is especially tasty.

Salted or smoked lard is a delicious product that has long been recognized by gourmets. This delicacy is especially good and healthy in winter, when it is cold around.At this time of year it will both satiate and warm you. To preserve lard, both its excellent taste and appearance, you can preserve it. Doing this at home is not difficult and quick. For anyone who is interested in this - a simple homemade recipe.

Using this recipe you can prepare delicious lard cooked in onion skins. This simple and delicious snack is very easy to make.